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- Antioxidant (2)
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- Antioxidant capacity; Kinetic study; Lactic acid; Polyphenols; Probiotics; Cabbage juice (1)
- Antioxidants (1)
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- Thermosonication PEF Escherichia coli Pseudomonas fluorescens Sub-lethal injury (1)
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Articles 1 - 6 of 6
Full-Text Articles in Life Sciences
Kinetic Studies For The Preparation Of Probiotic Cabbage Juice: Impact On Phytochemicals And Bioactivity, Amit Jaiswal, Nissreen Abu-Ghannam
Kinetic Studies For The Preparation Of Probiotic Cabbage Juice: Impact On Phytochemicals And Bioactivity, Amit Jaiswal, Nissreen Abu-Ghannam
Articles
A kinetic study for the production of probiotic cabbage juice was carried out under controlled pH and dissolved oxygen using several strains of Lactic acid bacteria (LAB). Furthermore, effect of probiotic fermentation on polyphenolic content and antioxidant capacity was investigated. Results showed significant growth in Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus rhamnosus corresponding to 9.19, 9.47 and 10.6 log CFU/ml after 24 h of fermentation, which is satisfying criteria for a food product to be characterized as probiotic. Lactic acid (LA) was the major end product of the fermented cabbage juice attaining the concentrations of 6.97, 9.69 and 12.2 g/l …
Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam
Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam
Articles
The effect of adding Himanthalia elongata seaweed (10 - 40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), by day 30 of storage there was no bacterial growth in samples with ≥ 20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde/kg of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed-patties), total phenolic content (up to 28.11 mg GAE/100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed-patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.
Isolation And Partial Characterization Of Bioactive Fucoxanthin From Himanthalia Elongata Brown Seaweed: A Tlc-Based Approach, Gaurav Rajauria, Nissreen Abu-Ghannam
Isolation And Partial Characterization Of Bioactive Fucoxanthin From Himanthalia Elongata Brown Seaweed: A Tlc-Based Approach, Gaurav Rajauria, Nissreen Abu-Ghannam
Articles
Seaweeds are important sources of carotenoids, and numerous studies have shown the beneficial effects of these pigments on human health. In the present study, Himanthalia elongata brown seaweed was extracted with a mixture of low polarity solvents, and the crude extract was separated using analytical thin-layer chromatography (TLC).The separated compounds were tested for their potential antioxidant capacity and antimicrobial activity against Listeria monocytogenes bacteria using TLC bioautography approach. For bio-autography, the coloured band on TLC chromatogram was visualized after spraying with DPPH and triphenyltetrazolium chloride reagents which screen antioxidant and antimicrobial compounds, respectively, and only one active compound was screened …
Innovative Food Product Development Using Molecular Gastronomy: A Focus On Flavour And Sensory Evaluation, Mark Traynor
Innovative Food Product Development Using Molecular Gastronomy: A Focus On Flavour And Sensory Evaluation, Mark Traynor
Doctoral
The primary goal of this research was to develop novel ice cream products using the principles of molecular gastronomy. An ice cream model system (emulsion) was developed, in which the effects of ingredient levels on stability and formation were investigated and optimised using Response Surface Methodology (RSM). Two characteristic volatiles of banana (isoamyl acetate and furfuryl acetate) were added to the optimised emulsion, and their headspace emission was quantified using Solid Phase Microextraction with Gas Chromatography Mass Spectrometry. RSM was used to investigate the main and interactive effects of ingredient, salt and pH levels on the headspace emission of these …
The Effect Of Non-Thermal Processing Technologies On Microbial Inactivation: An Investigation Into Sub-Lethal Injury Of Escherichia Coli And Pseudomonas Fluorescens, Rachel Halpin, L. Duffy, O. Cregenzán-Alberti,, J.G Lyng, F. Noci
The Effect Of Non-Thermal Processing Technologies On Microbial Inactivation: An Investigation Into Sub-Lethal Injury Of Escherichia Coli And Pseudomonas Fluorescens, Rachel Halpin, L. Duffy, O. Cregenzán-Alberti,, J.G Lyng, F. Noci
Articles
In recent years, there has been an increased interest in food processing technologies that could lessen the thermal impact on food products. In the present study, thermosonication (TS) and pulsed electric fields (PEF), applied individually or in combination (TS/PEF), were investigated to determine their effects on inactivation and sub-lethal injury of Pseudomonas fluorescens and Escherichia coli. TS was applied at a low (L) and high (H) wave amplitude (18.6 μm and 27.9 μm, respectively), while PEF was applied at a low and high electrical field strength (29 kV cm−1 and 32 kV cm−1, respectively). In addition, …
Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam
Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam
Articles
Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …